Just a Dash by Neeti Singhal, Anil Singhal, Ameeta Singhal [PDF: B08HVZZ6FK]

• Title: Just a Dash: Recipes from Our Mother’s North Indian Kitchen
• Author: Neeti Singhal, Anil Singhal, Ameeta Singhal
• Pages:
• Publisher (Publication Date): September 10, 2020
• Language: English
• ASIN: B08HVZZ6FK
• Download File Format: PDF

Learn to cook authentic Indian recipes in the comfort of your own home!

Read on your PC, Mac, smartphone, tablet or Kindle device or have the print version (sold separately) next to you as you cook up your next meal!

With 75 vegetarian and vegan recipes, Just a Dash delivers a comprehensive look into North Indian home-cooking with a personal touch from our mother.

As a second generation Indian-American, Neeti Singhal, recounts trying to learn to cook from her mother, a brilliant home chef who never measured an ingredient in her life. With no concept of what a dash of one spice versus another could do to impact flavors, Neeti struggled to recreate the dishes of her childhood. Years later, she has painstakingly documented each measurement and brought her family’s home recipes to the public. This cookbook brings structure to the flavors Neeti and her brothers grew up with, providing plenty of background information about North Indian ingredients, cooking methodologies and dish pairings. With simple instructions, beautiful pictures of each recipe, and plenty of plant-based options and alternatives, Neeti helps bring every recipe to life in your own home. Whether you’re an experienced Indian chef or a novice Indian-food aficionado, Just a Dash has something for all!

Preview of what is inside Just a Dash: Recipes from Our Mother’s North Indian Kitchen:

An overview of Indian spices, their origins and uses

A breakdown of a traditional North Indian dinner plate

75 recipes including rices, breads, side dishes, main courses, and desserts

Stories from our childhood

Complete index of ingredients and recipes for easy access

An excerpt from Just a Dash: Recipes from Our Mother’s North Indian Kitchen:

Like many second-generation Indian-Americans, I grew up with flavors and aromas so rich they were capable of invoking the strongest feelings of nostalgia when I’d been away from home for too long. Whenever I would call my mom up to walk me through one of her recipes, pen and paper in hand to scribble down her hurried instructions, I’d find myself staring at a list of spices and the phrase a dash. It’s just a dash of this, she’d say or a dash of that. And truly, that’s the way she’d learn to cook those recipes from her own mom; she was part of the age-old oral tradition of passing recipes down in India. However, for the American child who’d been born into a food culture rather removed from the kitchen (and the farm), I had no concept of what a dash of one spice versus another could do to impact flavors. I had no sense of why certain dishes called for specific fresh herbs or why others required their dried counterparts. And at the end of the day, I just wished I had measured everything she cooked throughout my childhood and written it all down.